In a food processor, process almonds until a fine, grainy consistency.

Add dates and salt and process until a dough is formed. Add the water if it seems a bit dry.

Press dough firmly into an 8x8 pan and place in freezer for about 5-10 minutes.

Separate the liquid from the firm coconut milk and place the firm cream into a large mixing bowl. Using a hand mixer, whip for about 1-2 minutes until thick and creamy.

Add peanut butter and whip until combined.

Fold in maple syrup and stir.

Spread the mixture over the crust layer evenly and place back in the freezer for about 10 minutes.

After 10 minutes, whisk together ingredients for the top layer until smooth.

Gently spread on top of the peanut butter layer.

Place in the refrigerator and chill for about 2-3 hours before serving.

Refrigerate leftovers.